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Red-pepper Lemon Chicken

Cover chicken with a rich red pepper-lemon sauce for an elegant dinner in 30 minutes.

Ingredients

2 tablespoons olive oil

4 boned skinned chicken breast halves (8 oz. each)

2 large shallots, minced

3 garlic cloves, minced

1/2 cup reduced-sodium chicken stock

1 jar (7 oz.) roasted red peppers, drained and sliced

1 can (15 oz.) cannellini beans, rinsed and drained

About 1/2 tsp. salt

About 1/4 tsp. freshly ground black pepper

1/2 teaspoon red pepper flakes

1 tablespoon lemon juice

Shredded zest of 1 lemon

1/4 cup freshly and finely shredded parmesan

How to Make It

Step 1

Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.

Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.

Step 4

Season roasted red pepper-cannelini bean-stock mixture with salt and pepper to taste and stir in lemon juice and zest. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with parmesan.